Red rice in coconut milk with seafood and vegetables
10 servings
30 minutes
Red rice in coconut milk with seafood and vegetables is an exquisite dish of Pan-Asian cuisine, blending the rich nutty flavor of rice with the creaminess of coconut cream. Inspired by Southeast Asian traditions, it embodies a harmony of aromatic spices, seafood delicacies, and fresh vegetables.
1
Rinse the red rice and sauté in 2 tablespoons of oil for 2 minutes. Add water 2 fingers above the rice level and cook on medium heat for 40 minutes until 'al dente', then salt.
- Red rice: 2 glasss
- Soy sauce: to taste
2
Heat the wok well and pour in 3 tablespoons of oil, coating the sides as well.
- Soy sauce: to taste
3
Finely chop 2 medium onions, mince 1 head of garlic, peel and grate 5 cm of ginger. Quickly stir-fry everything in a wok and set aside.
- Onion: 2 pieces
- Garlic: 1 head
- Fresh ginger: 50 g
4
Cut the eggplant into large strips, fry them, trying not to add too much oil. Then serve.
- Eggplant: 1 piece
5
Zucchini, sweet peppers, and chili pepper (optional) should be chopped and quickly sautéed for no more than a minute.
- Zucchini: 1 piece
- Red sweet pepper: 2 pieces
- Red chili pepper: 1 piece
6
In a wok, add rice and prepared vegetables, pour in coconut milk, add seafood (I have a cocktail of mussels, shrimp, and squid) and 2 stalks of lemongrass. Add soy and fish sauces to taste (be careful, both sauces are salty). Squeeze lime juice.
- Red rice: 2 glasss
- Coconut cream: 800 ml
- Seafood: 800 g
- Lemongrass: 2 stems
- Soy sauce: to taste
- Fish sauce: to taste
- Lime: 1 piece
7
Cook everything together for no more than 5 minutes. The dish is ready, let it cool; during this time, the rice will absorb almost all the milk. Garnish with cilantro.